- 12 ounces chocolate-covered peppermint patties, coarsely chopped
- 1/4 cup milk
- Butter cookies
- In a medium saucepan over low heat, melt peppermint patties with milk, stirring frequently. Serve warm, using the cookies for dipping. Yield: 1 cup sauce.
Originally published as Peppermint Fondue in Taste of Home Meals in Minutes Calendar Annual 1997, p11
Reviews for Peppermint Fondue
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review